ABSTRACT
This study targeted two sweet
potato varieties; TIS 87/0087, Umuspo3, evaluating their performance as
composite flour with wheat at (30:70%) and (50:50%) respectively. Quality
characteristics of the resultant production
was analysed to ascertain its sensory properties. The Acceptable cake were
produced from 70% wheat and 30% orange sweet potato flour (Sample 312) with
regards to the colour due to the brilliant orange hue on it, it was accepted
over Sample 309 (100% wheat flour). Sample 306 and 303 (5.8 ) and (5.7)
respectively were significantly different compared to Sample 309 (6.3). samples
306 and 312 differs significantly at (p> 0.05) compared to Sample 309 (100%
wheat flour) due to the sweetness in sweet potato flour. Sample 309 (100% wheat
flour) showed a remarkable increase in texture due to the increase in sweet
potato flour presence in other samples. There is no significant difference in
height at (p> 0.05) in Samples 309 and 301 (3.8) and (3.5) respectively. The
highest weight is 197g was observed for Sample 306. Sample 309 showed a
remarkable increase in volume and specific volume (590) and (3.62)
respectively. Orange fleshed sweet potato (Umuspo3) showed a high level of
Vitamin A, B2, C and E compared TIS87/0087 which is high in B1 and B3. And high level of Potassium, Magnesium,
Calcium and Phosphorus compared to TIS87/0087 which is high in sodium. While in
proximate analysis TIS87/0087 showed a high level in Moisture content, Ash
content, Fibre content and Protein content compared to Umuspo3 which is high
only in Carbohydrate content.
TABLE OF CONTENTS
Abstract
Chapter one Introduction
Statement of problem
Objective of study
Justification
Chapter two: Literature Review
Origin of sweet potato
Nutrient content
Chemical composition
World population of sweet potato
Vitamin a deficiency
Groups at risk of vitamin a inadequacy
Premature infants
Infants and young children in developing countries
Pregnant and lactating women in developing countries
People with cystic fibrosis
Vitamin a and health
Cancer
Age-related macular degeneration
Measles
Health risks from excessive vitamin A
Antioxidants properties of sweet potato
Carotenoids in sweet potat
Utilization of sweet potato
Wheat production and importation
Processing of sweet potato flour
Cake making Technology
Ingredients for baking
Choosing of Pan for baking Baking
Chapter three: Materials and methods
3.1 Sweet potato variety used in the study
3.2 Production of Sweet potato flour
3.3 Production of Cake
3.4 Sensory Evaluation
3.5 Determination of Vitamins
3.5.1 Determination of thiamine B1
3.5.2 Determination of riboflavin B2
3.5.3 Determination of niacin B3
3.5.4 Determination of ascorbic acid (Vitamin C)
3.5.5 Determination of vitamin E
3.6 Determination of trace metals
3.6.1 Determination of calcium & magnesium
3.6.2 Determination of phosphorus
3.6.3 Determination of Sodium & Potassium
3.7 Proximate Analysis
3.7.1 Moisture determination
3.7.2 Ash Content determination
3.7.3 Fat content determination
3.7.4 Crude fibre
3.7.5 Protein content
Chapter four: Result and Discussion
4.1 Sensory Evaulation of the Cake
4.2 Physical Characteristics of the Cake
4.3 Proximate analysis
4.4 Trace metal determination
4.5 Vitamin determination
Summary
Chapter five: Conclusion and Recommendation
References